Erratum to "Structure-viscosity relationships for starches from different rice varieties during heating" [Food Chem. 106 (3) (2008) 1105-1112] (DOI:10.1016/j.foodchem.2007.07.039);Structure-viscosity relationships for starches from different rice varieties during heating

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 1105-1112

  Li, Yue ^a   Shoemaker, Charles F ^b   Ma, Jianguo ^a   Moon, Kim Jin ^a   Zhong, Fang ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Amylose; Particle size; Rice starch; Short range order; Viscosity

Indexed keywords

AMYLOSE; STARCH;

ARTICLE; CULTIVAR; FOOD COMPOSITION; GELATINIZATION; HEATING; INFRARED SPECTROSCOPY; PARTICLE SIZE; RICE; VISCOSITY;

EID: 34548479315     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.076     Document Type: Erratum

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